Oyster po'boy sandwich - country cooking

2 servings

Ingredients

Quantity Ingredient
Tartar Sauce (recipe follows)
Fried oysters (recipe follows)
1 12-inch loaf sesame-seed French or Italian bread
2 Or 3 large iceberg lettuce leaves
½ large Ripe tomato, sliced
1 tablespoon Lemon juice

Directions

1. Prepare Tartar Sauce and Fried Oysters (recipes follow).

2. Heat oven to 300'F. With serrated knife, split open French bread from one long side, cutting to within V@ inch of other side. Open bread and place, cut sides up, on baking sheet; bake 3 minutes.

3. Spread Tartar Sauce on bottom half of bread. Top with lettuce leaves, tomato slices, and Fried Oysters; sprinkle with lemon juice and spoon on remaining Tartar Sauce. Close bread, cut in half, and serve immediately.

Tartar Sauce: In small bowl, combine 1 T lemon juice, ½ teaspoon dry mustard, and ¼ C reduced-caloric mayonnaise dressing. Fold in 2 T chopped dill pickle. Refrigerate sauce until ready to use.

Fried Oysters: In small bowl, mix ¼ C unsifted all-purpose flour, ⅛ t salt, and ⅛ t ground black pepper. One at a time, dip 12 freshly shucked raw oysters into the flour mixture. In heavy skillet, heat ½ C vegetable oil over high heat to 350'F. Fry oysters, 4 at a time; until golden-about 1 minute on each side. Drain on paper towels. Keep oysters warm until ready to assemble sandwich.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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